Make the Rice: Add all the ingredients for the rice, to a rice cooker or small pot. Turn rice cooker on, or bring pot up to a boil, then lower to a low flame, cover and cook for 20 minutes until done. Stir in lime juice and cilantro. Set aside.
Make shrimp: in a large bowl, toss shrimp with adobo, cumin, smoked paprika, salt and 1 tbsp olive oil.
In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add shrimp and cook until opaque and charred, about 2 minutes each side. Set aside.
Make corn salad: Using the same skillet that you cooked the shrimp, heat on medium high and add corn. Cook without stirring, until golden. Add the serrano and cook over low heat just one minute more. Add a pinch of salt. Remove from heat and transfer the corn to a medium bowl. Add the pepper, lime juice and cilantro. Season with salt and pepper, to taste.
Build bowls: divide rice between 4 bowls. Top with shrimp, corn salad, and diced avocado. Garnish with cilantro, squeeze with lime and serve.